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Lemon Glazed Pistachio Bundt Cake with Lemon and Orange Zest

Glazed Citrus Pistachio Bundt Cake

Adapted from the candid appetite
Course Dessert
Cuisine cake
Author TheSpicedLife


For the cake:

  • cups AP flour, divided
  • 1/2 cup potato starch
  • 1 t baking powder
  • 1 t salt
  • cups (2½ sticks; 10 oz) unsalted butter, at room temperature
  • ¾ cup (6 oz) cream cheese, at room temperature
  • 2 T citrus zest (I used a combination some orange with mostly Meyer lemon)
  • 3 cups granulated sugar
  • 6 large eggs at room temperature
  • 2 t vanilla extract
  • 1 cup shelled, roasted and salted pistachios, finely ground (measure whole first)

For the glaze:

  • juice of 2 Meyer lemons
  • 1/2 cup sugar


  1. Preheat oven to 325º F. Prepare 1 large bundt pan or 1 small bundt with an 8X4 loaf pan by spraying them with an oil-flour combination baking spray. Spray quite liberally as this cake will stick. Set aside.
  2. Place the pistachios into a food processor with 1/2 cup of the AP flour. Process until the pistachios are finely ground. Set aside.
  3. In a medium bowl, whisk together the remaining flour, potato starch, baking powder and salt. Set aside.
  4. In the bowl of an electric mixer, fitted with the paddle attachment, beat together the butter, cream cheese and citrus zest until smooth and creamy. Slowly stream in the granulated sugar and continue to beat on medium-high speed until the mixture is light and fluffy, about 5 minutes. Scrape down the sides and bottom of the bowl as needed.
  5. Next add the eggs, one at a time, mixing well after each addition. Scrape down the sides and bottom of bowl as needed. Add the vanilla extract and mix once more.
  6. Reduce the speed to low and add the reserved pistachio "flour." Beat on medium low speed to incorporate.
  7. Next add the flour mixture on the lowest speed; mix until just combined.
  8. Scrape the batter into the bundt pan--if you are using a smaller (9 inch/10 cups) bundt pan, fill it to about 2 inches below the rim and then scrape the remaining batter into the prepared loaf pan.
  9. Bake a small loaf pan for about 45 minutes, a small bundt pan for about 75 minutes, and a large bundt pan for about 90 minutes. These are all estimates depending on the size and shape of your pans--be certain to keep an eye on the oven and also be aware of the smell. When it gets really fragrant it is getting closer.
  10. While the cake is baking, combine the sugar and Meyer lemon juice in a small non reactive pan. Bring to a boil, stirring, until the sugar dissolves. Turn off the heat and set aside.
  11. The cake is done when it is pulling away from the sides of the pan and a cake tester inserted into the center of the cake comes out clean or with only a few crumbs attached.
  12. Let the cakes cool on a rack for about 10-15 minutes (longer for a bigger cake). Unmold the cakes onto a cooking rack. Brush the warm glaze all over the warm cake. Layer as much as you prefer. Let cake cool and set completely before slicing.